Key Responsibilities: Assist the Restaurant Manager in overseeing daily restaurant operations, ensuring a smooth and efficient service. Supervise and train front-of-house staff, ensuring adherence to service standards and protocols. Monitor and maintain restaurant cleanliness, presentation, and organization. Handle guest inquiries, feedback, and complaints in a professional and timely manner, ensuring satisfaction. Support the Restaurant Manager in managing reservations, guest flow, and event coordination. Assist with inventory management and ordering supplies, ensuring stock levels are maintained. Ensure compliance with health, safety, and hygiene regulations at all times. Collaborate with kitchen staff to ensure menu coordination and timely service. Assist in staff scheduling, performance management, and staff development. Contribute to cost control measures by minimizing wastage and managing operating costs effectively. Participate in staff meetings and contribute to the development of restaurant policies and procedures. Qualifications & Experience: Minimum of 23 years experience in a restaurant supervisory role, preferably in a hotel or fine-dining environment. Strong leadership and communication skills, with the ability to motivate and manage a team. Excellent customer service and problem-solving skills. Good knowledge of food, beverages, and service etiquette. Proficiency in POS systems and restaurant management software. Strong organizational skills with attention to detail. Ability to work in a fast-paced environment and adapt to changing priorities. Flexibility to work shifts, including weekends and public holidays.